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Greek Pasta Salad
Chill: 2 hrs to 24 hrs
Ingredients
- 12 ounces dried mostaccioli or penne (about 4 cups uncooked)
- 2 cups cherry tomatoes, quartered
- 1 medium cucumber, halved lengthwise and sliced
- 4 green onions, sliced
- 1/3 cup pitted kalamata olives, halved
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 2 tablespoons snipped fresh basil or 2 tsp. dried basil, crushed
- 2 tablespoons snipped fresh oregano or 2 tsp. dried oregano, crushed
- 1 tablespoon anchovy paste (optional)
- 4 to 6 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup crumbled feta cheese (4 oz.)
- Fresh oregano leaves
Directions
1. Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.
2. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.
3. In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, anchovy paste (if using), garlic, salt, and pepper. Cover and shake well. Drizzle over past mixture; toss to coat.
4. Cover and chill in refrigerator for as least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves. Makes 12 to 16 side-dish servings.
